Lonzino done (UMAi)

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crankybuzzard

Smoking Guru
Original poster
OTBS Member
SMF Premier Member
Jan 4, 2014
5,563
2,788
Montague County, TX
After a 30 day cure in a vac bag, I put this pork loin into the UMAi bag, sealed it up, and then put it in the frig.  I left it alone for 45 days, other than an occasional squeeze to test firmness, and then on day 46, I weighed it.  37.8% weight loss.


When I opened the bag up, the smell told me that this one was going to be better than the last one I did.  This one got fresh thyme and quality peppercorns used on it, and it showed in the initial smell.


Looking over the exterior, and how far the string was embedded, I figured that the outer layer was going to be seriously thick and VERY dry.


But, after slicing the end off for inspection, I was pleasantly surprised to see that my fears were unfounded.  A little dry layer, but the inside was flavorful, just the right moisture level, and almost melt in your mouth texture.



Back into a vacuum bag and the refrigerator for a week or so to equalize a bit, then I see serious snack time with some cheese!
 
Wow I so want to do some dry cured stuff like that!!

Some day... some day :)
 
Ok don't eat it all looking forward to a taste when you come to PA gathering.  
points1.png


Warren
 
 
Ok don't eat it all looking forward to a taste when you come to PA gathering.  
points1.png


Warren
Great minds... But then maybe he is going to make us each one. You know that Southern Hospitality thing and every things big in Texas...JJ
PDT_Armataz_01_37.gif
 
That looks great Cranky, Someday I am going to try my hand on some of these dry cured things. Love that stuff. Way to go. Point
 
 
After a 30 day cure in a vac bag, I put this pork loin into the UMAi bag, sealed it up, and then put it in the frig.  I left it alone for 45 days, other than an occasional squeeze to test firmness, and then on day 46, I weighed it.  37.8% weight loss.


When I opened the bag up, the smell told me that this one was going to be better than the last one I did.  This one got fresh thyme and quality peppercorns used on it, and it showed in the initial smell.


Looking over the exterior, and how far the string was embedded, I figured that the outer layer was going to be seriously thick and VERY dry.


But, after slicing the end off for inspection, I was pleasantly surprised to see that my fears were unfounded.  A little dry layer, but the inside was flavorful, just the right moisture level, and almost melt in your mouth texture.



Back into a vacuum bag and the refrigerator for a week or so to equalize a bit, then I see serious snack time with some cheese!
Did you use a  UMAi  Kit  or just the bag?  
 
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